Assessment of the antioxidant properties of tomato extracts: A synergistic approach using in vitro chemical tests and cell-based assays

The aim of this research was to assess the total antioxidant activity (TAA) of lipophilic (Lextr) and hydrophilic (Hextr) tomato extracts using in vitro chemical tests and cell-based assays, focusing on possible synergistic actions between tomato antioxidants. Both Hextr and Lextr were HPLC analysed for their carotenoids, phenolic compounds, and ascorbic acid contents. For the evaluation of TAA, extracts were assayed alone or in combination using in vitro chemical tests (TEAC, FRAP) and cell-based (CAA) assays using human hepatoma (HepG2) and human histiocytic lymphoma (U937) cells. The only carotenoid detected in Lextr was lycopene, while a mixture of phenolic compounds (chlorogenic acid, caffeic acid, and rutin) was identified in Hextr. Ascorbic acid was not found either in Hextr or in Lextr. Upon extract combination (1:1, v/v), the FRAP assay revealed additive action between Lextr and Hextr, whilst a slight synergistic action was observed in TAA as measured by the TEAC assay. Synergistic action was better revealed when TAA was analysed using either U937 or HepG2 cells. This could be explained by the presence of a multiphase media (cell membrane and extra- and intracellular media) that might facilitate the distribution and interaction of antioxidants with different polarities and different mechanisms of action

Efecto de la triploidía sobre los parámetros musculares y nutricionales del rodaballo (Scophthalmus maximus, L.) después de su maduración sexual

Con el objetivo de una mejor comprensión de la calidad final del rodaballo triploide (Scophtha/mus maximus, L.), la celularidad musculary los parámetros de calidad de la carne fueron estudiados en 7 rodaballos diploides y 7 lriploides de 33 meses de edad, todos ejemplares decultivoy de un tamaño similar. La celularidad del músculo blanco se evaluó por medio del número y diámetro de las fibras musculares. Para determinarla calidad de la carne fueron analizados diversos parámetros físico-químicos (humedad, proteína, grasa y ácidos grasas totales) y se determinaIOO las propiedades mecánicas de la lextura (dureza, elasticidad, masticabilidad, cohe~ividad y gomosidad) con un texturómetro. El mecanismode crecimiento muscular difirió entre los dos grupos, de tal manera que el tamaño de las fibras fue mayor (p<O,OOI)en los triploides , mientrasquela densidad de fibras musculares fue mayor en el grupo de los diploides, lo que demuestra que las diferencias genéticas produjeron dtlerente celularidad muscular en ambos grupos. No se encontraron diferencias significativas en las propiedades texturales ni en los parámetros decalidad de la carne entre diploides y triploides.In order lo a beller understanding of Ihe final qualily of lriploid turbot (Scophthalmus maximus, L.), muscle cellularily and qualily parametersoflhe flesh were studied on 7 diploid and 7 triploid 33 months old farmed turbot of similar size. White muscle cellularily was evaluated by meansofIhe number and diameter of muscle fibers. lo ascertain the flesh qualily, several physlco-cbemlcal parameters (moisture, protein, total fat andfalty acids) were analyzed, and textural mechanical properties (hardness, springiness, chewiness, cohesiveness, gumminess) were determinedwitha texturometer. Muscle growth mechanism differed between both groups, such that muscie fibres size was greater (p<O,OOI)in triploid specimens, wihereas muscle fibre density was higher in diploid group, thus showing mat genetic differences produced different muscie cellularity in bothgroups. No significant differences were found in textural properties and flesh qualily parameters between diploid and triploid groups

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/#tabs|Name:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.This article is based upon work from COST Action (European network to advance carotenoid research and applications in agro-food and health, EUROCAROTEN, CA15136, www.eurocaroten.eu, https://www. cost.eu/actions/CA15136/#tabsjName:overview) supported by COST (European Cooperation in Science and Technology, http://www.cost. eu/).info:eu-repo/semantics/publishedVersio

Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing

In the present investigation we ascertained the stability of lycopene, ß-carotene, ascorbic acid, polyphenolic compounds and total antioxidant capacity (AC) during the process of concentrating tomatoes into two tomato pastes (10 and 15ºBrix). Thermal processing increased the content of lycopene, total phenolic compounds, total flavonoids, and the individual phenolic compounds quercetin, rutin, chlorogenic and cafeic acids, whereas it decreased the other analysed compounds. However, lycopene in the 15ºBrix-tomato paste decreased due to the extension of thermal processing, which led to degradation. The AC of aqueous and organic extracts was measured and different AC values were observed depending on the antioxidant profile of the extract and assay used (TEAC and FRAP). AC expressed in dry matter decreased as result of ascorbic acid losses. Overall, thermal processing enhanced the nutritional value of tomatoes, mainly by increasing the lycopene and phenolic antioxidants, but the extension of treatment must be controlled to prevent lycopene degradation